• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

November 22, 2020

Lemon shortcake

Lemon shortcake

Print this recipe
Serving Size
15cm round cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Lemon shortcake

Ingredients

For the sponge cake :

  • 2 eggs
  • 60g white sugar
  • 35g plain flour or cake flour (T45) - sifted
  • 20g wheat starch - sifted (or 20g cake flour)
  • 15g unsalted butter
  • 20ml milk

For the syrup :

  • 3 tbsp water
  • 1 1/2 tbsp sugar

For the cream :

  • 300g heavy cream (more than 35% fat is preferable)
  • 40g white sugar (10%)
  • 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the lemon cream :

  • 40ml lemon juice (sieved)
  • 1 egg
  • 50g white sugar
  • 10g unsalted butter
  • 1/2 tbsp corn starch

Instructions

  • We get the sponge cake done
  • 1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
  • 2. Line the bottom and the sides of a 15 cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
  • 3. In a mixing bowl add eggs and sugar. Whisk to combine in a hot water bath with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Remove from the hot water bath and slow down to low speed for a few seconds and then stop.
  • 4. Gently add the sifted flour mixture from #1 and mix with a egg whisk until incorporated. (make sure the batter is free of lumps.)
  • 5. Microwave the butter (15g) and milk (20ml) for 15 sec at 600W, mix until the butter is melted.. Add about 2 tbsp of cake mixture (from #4) and mix. Pour the butter mixture little by little into the rest of the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 6. Preheat the oven to 170°C. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan on your counter top a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
  • 7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
  • Meanwhile, make the lemon curd
  • 8. In a medium bowl, whisk together egg and sugar. In an another microwave safe bowl, add lemon juice and microwave 20~25s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well after each addition. Add the corn starch (sifted) and mix.
  • 9. Transfer the egg mixture into a cooking pot, using a sieve. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened. Transfer to a bowl and set aside.
  • And fix the whipping cream
  • 10. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • Put it all together
  • 11. Using a sharp knife trim 2 to 3 mm from the top and the bottom of the cake to remove the brown surface layer. Then slice horizontally in 2 halves. Place 1 layer of cake, brush syrup from #1 on top, spread lemon cream, and then spread whipped cream. Repeat this one more time (cake+syrup+lemon). Finally add the top sponge cake layer, spread and whipped cream on top and sides of the cake.
  • 12. Sprinkle with any nuts your like to decorate. (I used Pralin for this cake.) Let sit in the fridge until you serve.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Fruits, Sweet cooking

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Print this recipe
Persons
12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Gyoza Wrappers w KitchenAid Stand mixer

Ingredients

  • 100g cake flour/plain flour (T45)
  • 1/3 tsp fine salt
  • 1/2 tbsp rice flour (optional)
  • 50ml boiled water

Instructions

  • 1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
  • 2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
  • 3. Remove the bowl of your stand mixer and attach the pasta roller to it.
  • 4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
  • 5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
  • 6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
  • Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Milky Tonkosu Udon with Soy Milk

Ingredients

  • 2 tbsp sesame oil
  • 2 garlic cloves - finely chopped
  • 20g fresh ginger - thinly julienne
  • 1L water
  • 1L soy milk
  • 500g Pork shoulder (or pork belly) - thinly sliced
  • 2 tbsp white sesame

For the seasoning :

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 3 tbsp chicken bouillon powder or weipa
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp kosher salt
  • 1 tbsp sriracha
  • Udon noodles for 5 people

Instructions

  • 1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
  • 2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
  • 3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
  • Enjoy!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

August 6, 2020

Oreo pocky

Oreo pocky

Print this recipe
Prep Time
45 minutes
Cook Time
10 minutes
Total Time
55 minutes
Oreo pocky

Ingredients

  • 40g cake flour/plain flour (T45)
  • 10g whole-wheat flour
  • 15g unsalted butter
  • 15ml whole milk
  • 15g white sugar
  • dash of salt
  • 2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
  • 60g white chocolate

Instructions

  • 1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
  • 2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
  • 3. Place them on the baking sheet you prepared.
  • 4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
  • 5. Process the cookies to a fine crumb in a food processor. Set aside.
  • 6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Sweet cooking

August 4, 2020

Nutella cream cheese cake

Nutella cream cheese cake 

Print this recipe
Serving Size
18cm whole cake
Nutella cream cheese cake 

Ingredients

For the base cookie crumb :

  • 50g plain flour/cake flour (T45)
  • 12g almond powder
  • 50g sugar
  • 2 tbsp unsweetened cocoa powder
  • dash of salt
  • 45g unsalted butter

For the nutella cream layer :

  • 100ml heavy cream
  • 1/2 tbsp white sugar
  • 110g mascarpone cheese
  • 5g gelatin sheet
  • 150g nutella paste

For the topping :

  • 2 tbsp your favorite nuts ( I used Praline here) - crushed

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
  • 2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
  • 4. In a bowl, add the heavy cream and whip to soft peak, set aside.
  • 5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
  • 6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
  • 7. Add whipped cream (step 4) and mix gently with a spatula.
  • 8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

June 20, 2020

Hiyashi Chuka – Cold Ramen

Hiyashi Chuka - Cold Ramen

Print this recipe
Persons
5
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Hiyashi Chuka - Cold Ramen

Ingredients

For the dressing

  • 80g white sesame
  • 4 tbsp vegetable oil
  • 3 tbsp sesame oil
  • 1/2 tsp chicken bouillon powder
  • 3 tbsp soy sauce
  • 3 tbsp white sugar
  • 2 tsp apple cider vinegar
  • 6 tbsp water

For the garnish

  • 5 eggs
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • 250g ham - cut into small pieces
  • some of green vegetable (green beans, cucumber) - cut into julienned
  • 1 tomato - sliced
  • 1 leek - thinly julienned
  • 5 servings ramen noodles

Instructions

  • 1. making the dressing
  • In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
  • 2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
  • Repeat with the rest of egg mixture.
  • 3. Cool the egg crepes and slice into very thin strips. Set aside.
  • Assembly
  • 4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
  • 5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Vegetables

  • 1
  • 2
  • 3
  • …
  • 7
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Blue Pudding with Butterfly Pea Flower Tea January 22, 2021
  • Blue Butterfly Flower Pea Tea Latte January 22, 2021
  • Crispy Apple Pie with Filo Pastry January 15, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Japanese fluffy white bread loaf – Shokupan February 15, 2020
  • Dans la lune Hi, I got it from Cotta but I am not sure they shi
  • Luna Hi! From what Japanese store/site did you get your
  • Dans la lune I don't pipe the dough, I use the thin mould
asian chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept विधि สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2021 DANS LA LUNE - Template by Bloom